WHOLE FOODS MARKET #10592 KEI JEI KITCHEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed a container of raw tuna stored directly over fried RTE tofu in the low boy. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon in ROP thawing in original packaging. CDI- PIC sliced open the packaging.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed sushi with raw fish stored over California roll in display case that did not contain raw fish. CDI, sushi relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open package of dumplings not date marked in prep refrigerator. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground in refrigerator.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee not vigorously rub hands for required time. CDI, employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies behind counter/

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - observed recently prepared sushi still in cooling process in tightly covered container in display case. CDI , to relocate to WIC and vent to facilitate heat transfer. Proper cooling methods and equipment discussed with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch worn on wrist of food employee.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above RTE foods in poke pre unit. Ensure unwashed produce is stored in a manner that does not risk cross contamination of RTE foods. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in sushi display case holding above 41F during inspection. Employee stated all items had been cooled in WIF and temped before being placed in unit. Ambient in unit maintaining 39F. All TCS foods stored in unit for longer than four hours voluntarily discarded. All TCS foods stored in unit for less than three hours rapidly cooled down in freezer. Unit will operate on time until it can be serviced. Maintenance contacted during inspection. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed employee cooling sushi in WIF while sealed in plastic containers during inspection. CDI - EHS intervened and had employee uncover all containers. Ensure all foods remain unsealed while cooling to hasten cooling process. Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next inspection For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee improperly donning hair net during inspection. EHS coached employee on donning hair restraint in a way that ensures all hair is properly contained. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle to scoop for dry rice being stored directly in contact with customer food during inspection. Ensure dispensing equipment is stored in manner that does not expose customer foods to cross contamination. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepared sushi and poke bowls in grab and go unit prepared at 10:00am cooling while sealed in plastic containers. CDI - PIC moved all items to WIF uncovered to quickly cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sushi containing raw fish being stored above green onions in prep unit. CDI - Employee moved sushi. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi and poke bowl removed from WIF to finish cooling process in display case. Poke bowl was placed back in WIF to cool in a plastic container with the lid still on, and did not drop in temperature after 30 minutes in WIF. CDI - PIC moved sushi back to WIF to finish cooling. Poke bowl was placed back in WIF with the lid off. All items achieved 41F during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed display case broken and being repaired during inspection. Observed prep unit broken and currently out of service during inspection. Employee stated there is already a work order in for its repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soil inside prep unit. More frequent or thorough cleaning needed. Repeat.

6-303.11 Provide required lighting intensity. Observed lights in hood vent maintaining approximately 15 foot candles during inspection. Replacement of bulbs for proper light intensity required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items held in grab and go case overnight above 41F. CDI: Items were voluntarily discarded. Unit thermometer is reading 33F-34F. Items pushed farther back on the shelf were holding below 41F. EHS advised PIC to load items further back in the cooler due to the air curtain not functioning properly when trays block the flow of the air. REPEAT VIOLATION Previous violation corrected. Prep top coolers are working properly. Future violations of cold holding may result in a risk control plan and/or permit action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.11(A) Maintain utensils in good repair. Observed sushi rice box with melted corner, revealing styrofoam insulation that is no longer smooth and easily cleanable. Replace sushi box.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep unit with food debris build up on lid, on gaskets, and within unit. Clean as needed. REPEAT VIOLATION Some improvement as sushi case was clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor food debris present aroun equipment throughout facility.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna and Salmon in prep top above 41F. Ambient air of unit is 64F. Facility is only holding those two items in the unit. Tuna and Salmon are being placed on temporary TPHC until unit is repaired. PIC agreed to discard any tuna and salmon at 12pm. Verification required within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple in use spice containers without labels. Label items.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep unit and bottom of sushi case with food debris build up. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna and salmon in prep top above 41F. CDI: PIC placed items in walk in cooler to cool. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed crab meat thawing inside prep unit with ROP packaging still intact.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside sushi case and prep unit. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed tongs with soil build up being stored as clean. CDI: PIC returned item for W/R/S.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed electronic menu board missing disclosure portion of consumer advisory and printed customer sushi platter menu missing reminder portion of consumer advisory. VERIFICATION REQUIRED within 10 days to ensure consumer advisory includes disclosure. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC could not locate written procedures for responding to vomiting or diarrheal events. CDI: EHS provided copy.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed electronic menu board missing disclosure portion of consumer advisory. VERIFICATION REQUIRED within 10 days to ensure consumer advisory includes disclosure.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food soil and residue build up on sliding cabinet door, cooking equipment and cooler surfaces. Clean as needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed California rolls PIC noted prepared at 6:45 am cooling in display case at 50f at 8:45 still at 50f at 9:10 am, salmon nigiri rolls at 54f at 8:45 still at 53f at 9:10. CDI - PIC relocated all cooling rolls to WIF to quickly chill. Rolls would not have met cooling temperature parameters without EHS intervention.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed carton of opened vegetable broth in reach in prep cooler with date mark 8/17 - 12/17. CDI - discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed various sushi rolls prepared today cooling in open display cooler (see #20). CDI - rolls relocated to WIF to quickly chill. Do not cool sushi rolls in open display cooler which is not made for cooling foods. Only cool food in equipment that is designed for rapid cooling. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Seaweed salad and calamari salad in retail cooler both measured 50F. Employee from department states that these were in this unit since yesterday and temperatures of these items were not checked today. CDI - Both items voluntarily discarded. Air flow in unit might be restricted as cooler measured 38F on EHS thermometer. Ensure unit has proper air flow and items are pushed back far enough into unit to be maintained at 41F or less.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cut cabbage from yesterday did not have date mark. TCS ready-to-eat foods must be date marked if held for at least 24 hours. CDI - PIC dated cabbage. 0 pts.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 15-20 various rolls of sushi were prepared around 9:30AM this morning and were actively cooling in retail cooler at 50-57F. Use equipment designed to rapidly cool TCS foods, such as the walk-in cooler, blast chiller or freezer. CDI - Rolls taken to walk-in cooler to continue cooling.

3-302.15 Wash fruits and vegetables prior to use. 1 cut avocado still had sticker on it. Fruits and vegetables must be washed thoroughly before use. Remove stickers when washing produce and vegetables. 0 pts.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Cardboard dumpster is overflowing with cardboard with cardboard boxes stacked beside dumpster. Refuse shall be emptied at a frequency necessary to prevent waste from accumulating and attracting pests. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse stored on top of container of seasoning. Store employee personal items separately from food.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, C. Ice machine interior had visible buildup in back. Ice machines shall be cleaned per manufacturer's instructions, or at least at a frequency necessary to maintain them clean. Clean ice machine more frequently.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Sushi employee wearing watch. Food employees must not wear jewelry on their hands or wrists, except a plain band ring. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards attached to sandwich cooler have large amount of scratch marks on them and are no longer smooth and easily cleanable. Replace cutting boards. REPEAT

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Employee rinsed off pH meter in hand washing sink. Hand washing sinks shall only be used for employee hand washing. CDI - Employee educated on handsink use. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw tuna stored on shelf above cooked shrimp in reach-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw tuna moved to bottom shelf. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - Vegetable peeler, strainer, and 2 pans found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Employee states that knives and cutting boards are cleaned at the end of the day. Utensils and cutting boards that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Items taken to be sink to be washed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Seaweed salad to-go containers measured 48F in sushi retail cooler. Cabbage measured 71F in make-unit top. TCS foods in cold holding shall measure 41F or less. Employee stated that items froze in the cooler over night and were thawed this morning. Ensure TCS foods do not rise above 41F when thawing. CDI - Items moved to reach-in cooler to cool.

3-302.15 Washing Fruits and Vegetables - C - Washed avocados in sushi cooler still had stickers on them. Fruits and vegetables shall be washed thoroughly before use. Remove stickers when washing avocados. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Pans stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry. 0 pts.

4-201.11 Equipment and Utensils-Durability and Strength - C - Knife has taped handle. Remove tape or discard knife in poor repair. // 4-501.12 Cutting Surfaces - C - Cutting boards attached to make-unit have deep cut marks and are no longer smooth and easily cleanable. Replace or resurface cutting boards. 0 pts.

4-501.18 Warewashing Equipment, Clean Solutions - C - Floating food debris in sanitizer solution at 3-compartment sink. Sanitizer solutions shall be free of debris. Maintain sanitize vat clean.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer dispensing at concentrations above 400 ppm at 3 part sink. PIC manually diluted sanitizer to proper concentrations. Use test strips to check sanitizer concentration regularly and adjust concentration as needed. This issue has been noted on previous health inspection reports. EHS has discussed with PIC to use test strips and to contact vendor for service when needed. Verification required within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of prepared rolls placed into open air customer display unit while still in cooling process. Observed multiple sushi items cooling in the service cooler reach in sealed in plastic containers. Observed multiple sushi rolls stacked at least 3 deep placed on tray covered with plastic wrap while still in cooling process. CDI - all prepared sushi items relocated to walk in freezer to quickly chill to 41f before placing back into display cooler or into service coolers. Follow cooling procedures to chill TCS foods quickly. Do not place rolls into the open air service cooler until it has cooled to 41f or lower. Do not pile up and tightly wrap prepared sushi on tray while still cooling. Do not place sealed plastic clamshells of sushi into service coolers while still in cooling process. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in kiosk kitchen areas. Contact PCO for service. REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop laying in ice machine covered by ice. Store ice scoops on a sanitary manner with the handle out of the ice.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal and plastic food lids stored in unclean container. Observed this container of lids stored on shelf directly under paper towel holder in direct line of dripping hands from hand sink. Relocate clean lids and container away from sources of contamination.

2-101.11 PIC shall be present during all hours of operation. -PF. Observed no person present in Kei Jei Kitchen area who identified themselves as the PIC upon arrival. EHS requested to speak with the PIC but both employees stated that they were not the PIC, not the manager, and that they were not responsible for the unit. When I asked to speak to above level management, the employee with the name tag Par stated that she would call their manager, Tan, who was not at the location. Kei Jei Kitchen is a stand alone space inside of Whole Foods Grocery. CDI - EHS left area and went to grocery customer service desk to request store leadership. Deli manager then stepped in as PIC since no other PIC was designated. Ensure that a designated PIC is present in the location any time food is being handled.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed long black hair in pan of tuna on sushi prep top cooler. CDI - PIC discarded salmon.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pan of raw salmon in sushi reach in cooler with no date marking present. CDI - PIC date marked.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed no records for acidification of sushi rice documented today. Employee indicated that they ran out of blank paper forms so no records were completed this morning. CDI - Employee obtained new form and completed records. All other daily records observed were complete. Ensure records are maintained as required by the HACCP plan.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed numerous containers of prepared sushi and goyza dumplings placed into open air customer display unit while still in cooling process. CDI - sushi and dumplings relocated to walk in freezer to quickly chill to 41f before placing back into display cooler. Follow cooling procedures to chill TCS foods quickly. Do not place food into the open air service cooler until it has cooled to 41f or lower.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present around hand sink and 3 part sink areas. Contact PCO for service.

3-305.14 Food Preparation - C. Observed employee rinsing whole head of lettuce in 3 part sink directly over soiled dishes in the washing compartment of the sink. Do not use the 3 part sink to clean food. As permit indicates, use produce wash facilities in the deli if needed.

4-501.11 Maintain equipment in good repair. Rice cooker lid missing handle needs repair or replacement.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of metal pans stored as clean. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bulk lettuce stored on top shelf above ready to eat foods in walk in cooler. CDI - PIC relocated to bottom shelf. Do not store unclean produce items above foods that are ready to eat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup and slimy residue present on interior surfaces of ice machine in sushi kitchen. Clean frequently to prevent buildup.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer dispensing at concentrations above 400 ppm at 3 part sink and in use above 400 ppm in spray bottles. CDI - pic diluted sanitizer to proper concentrations and replaced spray bottles. Use test strips to check sanitizer concentration regularly and adjust concentration as needed. EHS recommends contacting vendor for dispenser service.

4-601.11 (C) Nonfood-Contact Surfaces, and Utensils - C Observed label residue on exterior surfaces of multiple food pans stored as clean.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. PIC was unable to provide information on various food illnesses and their symptoms. CDI. Gave an employee health policy to the employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed tuna, salmon, shrimps, cold holding in RI at temperatures above 41F. PIC removed them to WI cooler. checked the temperature after 30 minutes and it was 37F for all of them.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cleaned wet dishes stacked in the kitchen. CDI. PIC removed them to clean.

4-501.11 Maintain equipment in good repair. REPEAT. Observed the two RI in the suchi kitchen unable to hold food at 41F and below. PIC placed the unit out of service and scheduled to come for a visit in 10days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the RI cooler in the suchi kitchen. Needs to be cleaned.

2-101.11 Assignment - PF - Observed staff had ANSI accredited certified food protection manager certification but unclear that someone designated as person in charge. The permit holder shall be the person in charge or shall designate a person in charge and that a person in charge is present at the food establishment during all hours of operation. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sushi overstacked in open air display cooler and sushi between 42-49 degrees F. CDI, sushi relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed Ramen menu items identified with asterisk but no means to identify which sushi items on display case contain raw or undercooked animal food. No DISCLOSURE on consumer advisory on top of display case indicating what asterisk means or on ramen menu. Employee stated old consumer advisory removed from display case. Vr follow up to ensure complete consumer advisory provided

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed sushi in container not labeled according to SOP with preparation date and use by date at end of next day as required by HACCP plan approval. Observed sushi in container made hesterday according to staff labeled with dates 10/17-10/20. CDI, corrected with correct dates while on-site. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on waist of food employee and wiping cloths on 3 compartment sink. Maintain wiping cloths in sanitizer in between uses.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed ph meter not calibrated / working as required. Consumer advisory not clearly clearly identifying which sushi items in display case container raw/ undercooked fish. .

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some water on floor under storage rack near 3 compartment sink.

2-301.14 When to Wash - P - Observed food employee touch soiled cloth then proceed to touch clean linen and container without washing their hands in between. Repeat. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed same employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed lettuce prepared but date of preparation was not legible. CDI, lettuce voluntarily discarded by employee.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner stored with single-service articles and above clean equipment on rack. CDI, chemicals relocated for proper storage.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed sushi in container not labeled with preparation date and use by date as required by HACCP plan approval. CDI, rice voluntarily discarded by PIC. Repeat. Improvements made since previous inspection regarding record keeping.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on counter surface and over rice storage bin. Maintain in-use wiping clothes in sanitizer when not in-use or place with soiled linen.

4-501.12 Cutting Surfaces - C - Observed cutting board beginning to accumulating some scaring and scratches. Resurface and / or replace when needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food particles / debris accumulating on door tracks of low reach in refrigerator.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10-15 seconds when washing their hands. CDI by instruction. 2-301.14 When to Wash - P - Observed food employee touch garbage can but not wash hands after touching garbage can. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish in containers stored above cabbage in prep refrigerator. Observed raw fish sushi rolls stored over vegetable rolls in display unit. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce overstacked in prep unit at 49 degrees F. CDI, operator stated lettuce was recently placed in unit and voluntarily discard lettuce out of temperature.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed HACCP daily records not being recorded and completed every day or today as required by approved Variance and HACCP plan. CDI by instruction. Ensure logs and records are completed daily and as required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled scrubbing pad on clean drain board and under clean equipment at 3 compartment sink.

5-202.13 Backflow Prevention, Air Gap - P Observed drain for three compartment sink pushed down into grate. Lift pipe to ensure that air gap is sufficient.